This recipe was updated in May of 2019 to streamline the ingredients and omit the harder to find brown rice syrup.
- 12 oz fresh strawberries
- 1/3 cup coconut oil or butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1 cup all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 4 oz (or half of one package) cream cheese, softened at room temperature
- 1 tablespoon butter, softened at room temperature
- 2-3 tablespoons seedless strawberry jam or preserves
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- Core and roughly chop the strawberries. Puree in a food processor to make a puree. You should have about 1 cup.
- Place berries into a small saucepan. Warm over medium-low heat and simmer for 10 minutes, stirring occasionally. At the end of 10 minutes, you should have 3/4 cup puree. Let cool for 5-10 minutes.
- Combine the coconut oil (or butter) and maple syrup in a glass, heat-proof measuring cup. Warm in 15 second increments in the microwave, stopping to stir, until the coconut oil is melted. Stir in the vanilla.
- Stir together the flour, baking powder, and salt in a medium bowl.
- Stir in the coconut oil mixture.
- Stir in the egg and the strawberry puree until completely combined.
- Fill the prepared liners with the batter to about 3/4 full. (Use about 3 heaping tablespoons batter in each.) Bake for 20-22 minutes or until a cake tester inserted into the centers comes out clean. Let cool for 2-3 minutes in the pan, then remove and let cool completely on a wire rack.
- To make the frosting, use a stand mixer fitted with the paddle attachment or an electric hand-held mixer to beat the cream cheese, butter, and jam. Taste and add more jam if necessary. Spoon into a quart-size zip top bag and store in the fridge until ready to frost. When ready to serve, snip off a corner of the bag and pipe frosting onto each cupcake (or spread on with a butter knife). Serve at room temperature or chilled. Store unfrosted cupcakes in an airtight container in the fridge overnight if needed.
Store unfrosted cupcakes in an airtight container in the fridge overnight if needed. Frost just before serving if making them ahead.
Let the berries simmer over medium-low. If they seem to be boiling, lower the heat slightly so that they don’t scorch the pan.
Let the puree cool slightly before adding it to the rest of the ingredients. You can do that step up to a day ahead if you’d like.
Fold in the ingredients gently.
Use about 3 tablespoons of batter in each muffin tin.
Let the cupcakes cool for a few minutes in the pan, then transfer to a wire rack or tilt in the pan to allow air underneath to more quickly cool them down and prevent them from over-baking.
Let the cupcakes cool before adding the icing.
To make these ahead, bake the cupcakes up to a day before and store in an airtight container at room temperature. Frost before serving.